ACF Culinary Team USA Takes Home Silver at the 2022 Culinary World Cup in Luxembourg
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
3w ago
The ACF Culinary Team USA earned a silver medal in both the Restaurant Nations and Chef’s Table portions of the competition at the Villeroy & Boch Culinary World Cup in Luxembourg in November 2022. Today, the team’s back to its monthly meet-ups and practices to gear up for the 2024 IKA Culinary Olympics in Stuttgart, Germany. Hear from Chef Dan Holtgrave, CEC, team captain, on how the team geared up for the event, and about some of the strengths this team showcases. “ACF Culinary Team USA is the official representative for the U.S. in major international culinary competitions and consists ..read more
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ACF Chef Spotlight: Ron Duprat, CEC
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
1M ago
December Member Spotlight: Chef Ron Duprat, CEC By Joy Johnson, ACF Membership Coordinator Why did you want to become a Chef?I decided that I wanted to become a chef when I realized how much happiness and joy food provides to people. I traveled the world and learned the importance of flavors, food scents, and the warmth they can bring to others. The taste of simple recipes can remind people of their childhood. Multicultural dishes can make others think of their favorite country to visit. I enjoy seeing people experience happiness through the dishes that I create for them.What is your current p ..read more
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Bakers reinvigorate pizza through a variety of innovations
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
2M ago
  By Liz Barrett Foster Pizza and its varied crusts are currently going through a transitional phase. While some pizza doughs have gotten thicker and more comforting, others have slimmed down or boosted their nutritional value. Factors such as a renewed interest in health and pizza’s deliverability are affecting the change. Here, with the help of several pizza experts and chefs, we’ll look at a few of the ways pizza crusts are trending and innovating. The Pandemic Effect Pizza has always been one of America’s favori ..read more
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Chef Samuel Spencer Gives the Gift of Knowledge on Childhood Nutrition Day
We Are Chefs – The Official Blog of the American Culinary Federation
by Kenya McCullum
2M ago
  Chef Samuel Spencer, Culinary Director at Guided Discoveries and Chapter President of ACF Metro Mobile Chefs and Cooks Association, developed a love of food from helping his grandmother, who was a chef, work in the kitchen. And just as he learned about food as a child all those years ago, he has been passing his knowledge on to young people by volunteering for Childhood Nutrition Day for the last six years. We chatted with Chef Spencer about his experience with the event over the years, including his work at W.H. Leinkauf Elementary School in Mobile, Alabama this year. Q: What made you ..read more
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ACF’s Augusta Chapter Serves Up Gratitude to the Veteran Community
We Are Chefs – The Official Blog of the American Culinary Federation
by Kenya McCullum
2M ago
It’s only natural for ACF’s Augusta Chapter President, Peter Vossenberg, M.Ed., CEC, CCE, CCA, AAC, to want to give back to veterans—because he is not only one himself, but during his six years in the U.S. Navy, he got the opportunity to really hone his cooking skills and build the foundation for his career. And that career has come full circle: When he’s not heading his ACF chapter, he works as a Chef Instructor at Helms College, where he often teaches veterans how to succeed in the culinary industry, while leveraging the skills they gained in the military. We checked in with Chef Vossenberg ..read more
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Newly-Minted Certified Master Chef Drew Sayes talks about the grueling, week-long exam
We Are Chefs – The Official Blog of the American Culinary Federation
by Kenya McCullum
2M ago
ACF’s Certified Master Chef exam is certainly not for the faint of heart, but that doesn’t stop hopefuls who want to challenge themselves from hopping into the kitchen for a grueling week that pushes them to their culinary limit. Chef Drew Sayes, an instructor at Schoolcraft College in Livonia, Michigan, recently got through the exam successfully, and we caught up with him to find out what that experience was like and how he was able to withstand the heat. Q: What made you want to earn the CMC? Throughout my career, I’ve always tried to challenge myself and push myself as hard as I can. Our mo ..read more
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ACF Culinary Team USA Gears Up for Culinary World Cup
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
2M ago
The ACF Culinary Team USA has been busy preparing for the 2024 IKA Culinary Olympics in Stuttgart, Germany, but ahead of that, six of the team members will be traveling to Luxembourg to compete this month in the Villeroy & Boch Culinary World Cup, Nov. 27-30. Similar to the Culinary Olympics, there will be two main competitions: Restaurant Nations and Chef’s Table. For the Restaurant Nations, “we will prepare 110 portions of a starter course, a seafood dish, entrée and dessert,” Chef Holtgrave says. “We have an hour to setup, and then production time is six hours and there is a two-hour se ..read more
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An ACF chef and former apprenticeship supervisor talks about the pros and cons of these traditional learning opportunities
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
3M ago
  By Chef Daniel Pliska, CEC, AAC For countless generations, an apprenticeship has been the way to learn a trade. Passing down knowledge from a master or a journeyman to the apprentice while working on the job is the basic model for this style of learning. Modern culinary apprenticeships have not changed that much over time compared to the traditional European apprenticeships that have been used for hundreds of years. ACF apprenticeship programs have four different parts that need to work in tandem to be successful. They are: the job site (kitchen), the supervising chef, the educationa ..read more
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Chef Josh Diekman, CEC, CCA, named head of culinary for Fuzzy’s Taco Shop
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
3M ago
Fuzzy’s Taco Shop named ACF Chef Josh Diekman, CEC, executive chef and director of culinary for the growing brand. The Texas-based restaurant group is known for its Baja-style fare with nearly 150 franchise- and corporate-owned locations in 18 states. Chef Diekman had been the creative force behind Fuzzy’s Taco Shop’s  innovative limited time offerings since 2018 before joining the brand full-time earlier this year. Prior to joining Fuzzy’s, Diekman served as the corporate executive chef at Land O‘Lakes where he was responsible for menu development, operational procedures and trend a ..read more
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Meet ACF Chef Samuel Spencer: Mentor to Young Chefs
We Are Chefs – The Official Blog of the American Culinary Federation
by Amelia Levin
3M ago
What is your current position? What is your specialty in culinary arts/what is your focus? I am the Culinary Director at Guided Discoveries and Chapter President of ACF Metro Mobile Chefs and Cooks Association. I specialize in savory, classical French cuisine, soups, stocks, and sauces. From the classroom to the culinary lab to the industry, I love to educate and mentor the next generation of chefs. What highlights have you encountered along your career journey? I’m proud to have been awarded the 2019 ACF Presidential Medallion, 2018 Inductee of Les Amis d’Escoffier Society of Chicago, 2016 H ..read more
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